Fig, ricotta and walnut pastries vegetarian; serves 2
I feel as if I’m going into mourning that figs, my favourite fruit, are about to go out of season. Here’s me making the most of them for breakfast
- 100g puff pastry
- 2 figs, sliced
- 2 heaped tbsp ricotta
- A handful of walnuts
- 2 tsp honey
- 2 tsp brown sugar
- Pre-heat the oven to 190°C. On a chopping board, roll out 50g puff pastry per person and cut into even squares.
- In the centre of the pastry squares, layer on the ricotta, figs and ricotta respectively. Drizzle over the honey and sprinkle on the sugar before folding in the corners of the pastry.
- Bake in the oven for a good 15 minutes, and serve slightly cooled.